These crunchy twice-baked cookies hail from Italy where they are dunked in an after-dinner espresso or paired with dessert wine. Offer it as a gift alongside Italian coffee beans or a special vin santo.

Ingredients
3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
Pinch salt
4 tablespoons unsalted butter
1 cup granulated sugar, plus ¼ cup for sprinkling
2 teaspoons vanilla extract
4 large eggs
8 ounces bittersweet chocolate, finely chopped
½ cup slivered, blanched almonds

Instructions

 

  1. Preheat oven to 375 degrees.
  2. In a medium bowl sift together flour, baking powder, and salt. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 1 cup of the sugar on medium speed until light and fluffy, about 2 minutes. Add vanilla and 3 of eggs, one at a time, until combined. Reduce mixer speed to low and add the dry ingredients, ½ cup at a time, mixing until each addition is fully incorporated. Stir in the chocolate and almonds.
  4. Divide dough and place on a lightly floured surface. Roll and pat each half into a rectangle, approximately 3 by 16 inches, and place on a lightly greased baking sheet. In a small bowl, beat the remaining egg lightly. Brush the dough with beaten egg and sprinkle with sugar.
  5. Bake for 25 minutes. Cool for 30 minutes and remove from sheet and place on a cutting board. Using a bread knife, slice crosswise on the diagonal into ¾-inch slices. Return slices to the baking sheet, cut side down. Bake until the biscotti begins to brown around the edges, approximately 10-12 minutes more. Cool on wire racks.

Yields 4 dozen biscotti.